(Rich Source of High protein mixed with traditional flavor)
This should take about 30-35 mins.
Dry Kala Chana ( Beans) is the rich source of protein and carbs. And to add this to your diet is essential. I love the Rajasthani Kadhi and I generally add more protein in my diet schedule so here the idea clicked that, why not to make a main course dish for lunch or dinner which is full of nutritional value. Hence I tried to add the Rajasthani taste to it, with the flavor of all basic spices. Try this recipe and feel the taste and flavor of “KADHI”.
Ingredients (Serving for 4) :
- 150 gms or one medium bowl Dry Kale Chane( Beans)
- 3 spoons makka Atta
- 2 Cloves
- 3-4 Black Pepper
- 1 black cardamom
- 2 green cardamom
- 1 tsp. Rai ( Mustard Seeds)
- 1tsp. Jeera (Cumin Seeds)
- 1tsp. Sauf (Fennel Seeds)
- ½ tsp Dhaniya ke dane ( Coriander Seeds)
- ½ tsp Hing ( Asafoetida)
- 2 Tej Patta ( Bay Leaf)
- 1 Javitri ( Mace)
- 1 Chakra Phool ( Star Anise)
- 7-8 crush garlics
- 1 onion (grated)
- 1 green chilli (finely chopped)
- ½ tsp. turmeric powder
- ½ tsp. crush ginger
- 1 tsp. Red chilli powder
- 1 Cup butter milk
- Few Kadi patta (curry leaves)
- Fresh coriander leaves
- Mustard Oil
- Salt to taste
Method:
- Soak Kale Chane overnight, and drained the water.
- In a pressure cook add water, cloves, cinnamon, black cardamom, green cardamom, star anise, mace together in the water and cook until 6-7 whistles come.
- Once cooked in pressure cooker let it cool and then grind in a mixer.
- In a pan , pour mustard oil, let it heat properly then and add cumin seeds, Mustard seeds,Coriander seeds, fennel seeds, Asafoetida. And let them sputtered.
- Now add onion, garlic, green chillies, ginger and kadi patta and sauté for a min. Then add red chilli powder, Turmeric powder and salt.
- Now add makka atta and stir fry.
- Switch off the flame and add butter milk to it.
- Keep on stirring and then switch on the flame. Now add water and continuously stir it.
- Now add kale chane paste to it and keep the flame at simmer, let it boil slowly for 5 mins.
- If the Kadi is getting more thicker then add water and boil it at low flame.
- Once the oil float at the corner of the pan, the Kadi is ready. Garnish it with fresh coriander leaves.
- You can serve it hot with chapatis or Naan.
Note: Don’t add too much of makka atta otherwise the taste will not come as good as it should be.